Miso Brown Rice And Broccoli Balls | Donna Hay

Step 1

Preheat oven to 200°C (400°F). Line a large baking tray with non-stick baking paper.Place the ricotta, miso paste and ginger in a large bowl and mix to combine. Add the rice, broccoli, onion and salt and mix to combine.Place the sesame seeds on a small plate. Shape ¼-cup portions of the broccoli mixture into balls and roll in the sesame to coat. Place on the tray and brush generously with oil. Bake for 25 minutes or until golden.While the broccoli balls are baking, make the miso carrot salad. Place the miso paste, mirin and honey in a large bowl and mix to combine. Add the carrot and red-veined sorrel and toss to combine. Divide the salad between serving bowls and top with the broccoli balls to serve. Serves 4

Step 2

Preheat oven to 200°C (400°F). Line a large baking tray with non-stick baking paper.Place the ricotta, miso paste and ginger in a large bowl and mix to combine. Add the rice, broccoli, onion and salt and mix to combine.Place the sesame seeds on a small plate. Shape ¼-cup portions of the broccoli mixture into balls and roll in the sesame to coat. Place on the tray and brush generously with oil. Bake for 25 minutes or until golden.While the broccoli balls are baking, make the miso carrot salad. Place the miso paste, mirin and honey in a large bowl and mix to combine. Add the carrot and red-veined sorrel and toss to combine. Divide the salad between serving bowls and top with the broccoli balls to serve. Serves 4